INGREDIENTS:
Potatoes, boiled , 1/2 inch pieces - 4 medium
Yogurt - 1 cup
Gram flour (besan) - 1 tablespoon
Salt - to taste
Turmeric powder - 1/4 teaspoon
Pure ghee - 2 tablespoons
Cumin seeds - 1/2 teaspoon
Asafoetida - a pinch
Curry leaves - 7-8
Ginger, chopped - 1/2 inch piece
Green chillies, chopped - 2
Red chilli powder - 1/4 teaspoon
Garam masala powder - 1/2 teaspoon
METHOD:
Whisk yogurt with gram flour, salt and turmeric powder. Add three fourth cup of water and mix well.Heat ghee in a pan. Add cumin seeds and when they begin to change colour add asafoetida, curry leaves, ginger and green chillies. Sauté for a minute. Add red chilli powder and the yogurt mixture and mix well. Add potatoes and cook stirring continuously. Once the mixture comes to a boil, reduce heat and simmer for five to six minutes till potatoes are soft. Garnish with garam masala powder and serve hot.
